Pages

Mushrooms are one of my favorite foods and I have been wanting to try doing a stuffed mushroom dish for a while. I came across this recipe for
creamy stuffed portabella mushrooms
at a perfect time as I had some leftover chicken in my freezer that I wanted to use. This dish sounded really good with lots of butter, cream cheese and white wine though I did cut down on the butter a bit. The stuffed mushrooms were super easy to make and tasted great! I really enjoyed the mushroom flavour and the stuffing was nice and creamy and tasty. The golden brown bread crumb topping added a nice crispy contrast in texture. My cream sauce was nice and thick and clean and easy to eat but I think that I would have liked it to be a bit messier and spill out a bit more. I felt that the dish needed a bit of green and added some green onions as I had them on hand. I look forward to further experimentation with stuffed mushrooms.

Creamy Stuffed Portabella Mushrooms

ingredients

1 tablespoon butter

4 ounces cream cheese

1/3 cup white wine

1/2 teaspoon crushed red peppers

2 large portabella mushrooms

1/2 tablespoon butter

1 small onion (chopped)

2 cloves garlic (chopped)

1 cup chicken (cooked and shredded)

salt and pepper to taste

1/4 cup breadcrumbs

directions

Melt the butter in a pan.

Mix in the cream cheese, white wine and red pepper flakes and cook until it thickens.

Set aside.

Remove the stems from the mushrooms and chop them.

Melt the butter in a pan.

Add the onion and saute until until tender, about 5 minutes.

Add the garlic and saute until until fragrant, about 1 minute.

Add the chopped mushroom stems and chicken and cook for 5 minutes.

Add the cream sauce to the chicken and mushroom mixture and season with salt and pepper to taste.

Pour the filling into the mushroom tops and sprinkle the bread crumbs on.

56
comments:

Beautifully done! I love mushrooms too - especially ones that look like this. I've never stuffed a portabella before, usually just the small mushrooms for appetizers. This makes for a perfect meal -- will try it soon.

Oh, look that is my mushroom recipe, yay! I am glad you liked it. When I came out with this recipe I almost felt guilty for all the butter i used. But when I tasted it I forgot about calories and extra pounds. Hehehe. I will add green next time too. Great pictures, and I agree you need to upload a picture of yourself.

Whoa, excellent dish sir. I would use fat free cream cheese and some homemade whole wheat bread crumbs (real easy to make in the oven). Sounds great stuffed with chicken and cream cheese. Thanks for sharing!

What a fabulous recipe and picture, very appetizing. Portabellas are by far my favourite mushroom to stuff. Most people take out the gills to stuff a mushroom, I never do that is where all the flavour is! Portabellas are also very good for you, one medium sized portabella has more potassium than a banana, not to mention over 25% of your daily requirement of riboflavin.

Growing up, I always looked the other way when it came to stuffed mushrooms, which was easy since I didn't like mushrooms. But now that I love the things, I had entirely forgotten about this and those look delicious! Looks like I have something new to try

I love stuffed mushrooms. I have a very simple recipe that is just stuffed with torn up ham and grated cheese (cheddar or slices of brie, whatever at hand), drizzle of oil, salt, pepper and under the grill. It makes a great starter with minimal cooking/chopping involved. And I like to finish with some chopped parsley for that bit of green, like you said :)

absolutely amazing. I made it for dinner tonight, and was phenomenal. The one thing I wish I had thought've was to just NOT eat so late in the night. We didn't have dinner until nearly 9pm.. (I made it with garlic mashed potatoes as a side..) Delicious and insanely filling!! Thanks :)

This recipe was absolutely delicious!!! I cut the chicken quantity in half and I'm still stuffed! The red peppers is an ingenious add, as well as the additional texture of the bread crumbs. Thanks for a great recipe Kevin and Ben!!!

As of Sat, 8/13/11, and forever more, I have had this recipe for stuffed portabella twice-I simply loved it the first time I made it a week earlier; erred on cream cheese as got a veggie version but I don't think I'll change that.Whoever you are, this is excellent.

Delicious recipe! Made these for dinner tonight! The bread crumbs started to char after about a minute on broil so I ended up baking them in the oven at 375 degrees. Will definitely make this recipe again ... thanks for posting!

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.